Prep Time: 20 minutes
Cook Time: 8 minutes
Ingredients:
- 4 whole wheat tortillas
- 1/2 cup chopped cilantro
- 1/4 cup fresh lime juice
- 1/2 tsp cumin
- 1 tsp chili powder
- 2 garlic cloves, crushed
- 1 pound medium shrimp, peeled and deveined
- 2 tsp canola oil
- 1 medium, onion sliced vertically
- 1 red or yellow pepper, deseeded and cut into strips
Preparation:
Preheat oven to 350 degrees. Wrap tortillas in foil and warm them for 15 minutes.
Combine cilantro, lime juice, cumin, chili powder and garlic in a glass bowl. Add shrimp, stir well and marinate for 15 minutes.
Heat oil in a large nonstick skillet. Sauté onion and pepper for a 3-4 minutes, until softened. Remove vegetables from skillet and keep warm. Add shrimp with the marinade; sauté until just pink, about 3 minutes. Return vegetables to the skillet and cook for 1-2 more minutes, until heated through.
Spoon mixture on to warmed tortillas, top with fat-free sour cream and salsa as desired.
Serves 4.
Per Serving: Calories 312, Calories from Fat 51, total Fat 5.6g (sat 1g), Cholesterol 170mg, Sodium 555mg, Carbohydrate 36.9g, Fiber 4.4g, Protein 28.4g
